If you’re visiting Puerto Vallarta, Mexico, the focus might be beach time or enjoying the city’s lively nightlife. Maybe you’ll spend time on the iconic Malecon, the 12-block-long promenade between the city and the Pacific Ocean. There are enough shops, galleries, and bars along the walk to occupy any traveler. But if you want a deeper understanding of this coastal city in the Mexican state of Jalisco, you need to find out how its people are fed. Or, more accurately, you need to eat what they’re eating.
Marriott Puerto Vallarta Resort & Spa
Marriott Puerto Vallarta Resort & Spa
You can start your culinary journey at the Marriott Puerto Vallarta Resort & Spa. Located close to the airport in the Marina Vallarta neighborhood, the resort is surrounded by brilliant pink bougainvillea and tall palms. A stay here will provide some brilliant culinary options, too. You can get yellowfin or red snapper tostadas at the two-story Nosh bar that sits between the pool and the beach.
Bronwyn Knight
Or reserve a table at the upscale Las Casitas, where they serve entrees such as duck confit gorditas and corn huarache with barbacoa. You can opt for a sensory meal out by the resort’s garden where small, and sometimes smoking, boxes and plates reveal little treasures such as crispy pork belly with sweet corn puree or tuna crusted with five chiles and Mexican chocolate. You can even add a tequila tasting to the meal.
But it’s definitely worthwhile to get out of the Marina district and head into PV proper. We suggest hooking up with Vallarta Eats Food Tours, because sometimes the very best thing in the world is a taco (or a popsicle). Vallarta Eats tours start at Cuale River Island, a narrow islet where you can find a park and market.
Birria Ricky
The first stop is Birria Ricky at the corner of Aquiles Serdán and Insurgentes. It’s a small cart, but it’s been here for 44 years. The whole business revolves around a ceramic pot that holds beef birria the owner’s mother makes every night.
When you order the birria tacos, be sure to get a small plastic cup of orange-tinted beef consommé that the meat was braised in. It’s a little greasy, but full of flavor and completely satisfying. One other note: make sure you get here early. Once that pot is finished, Birria Ricky is done for the day.
Birria Chanfay
Nearby, on Venustiano Carranza between Aguacate and Insurgentes, Birria Chanfay also has beef birria tacos. But don’t bother repeating your previous meal: What you want to get here are the tacos dorados. Since 1972, the restaurant grills filled tacos in a mix of corn oil and the oily broth from the birria. The result? A crunchy flavor explosion. Pro tip: The right side of the grill is where the really crunchy tacos dorados are.
Carnitas Lalo
Your food tour might then turn to Carnitas Lalo, a cart that specializes in pork carnitas. Your guide might tell you that the people of Puerto Vallarta try to eat heavier foods in the morning. Birria and carnitas fall squarely in this category. A cold Coca-Cola makes an ideal beverage choice to cut through the heaviness of the delicious carnitas.
As you’re walking on your tour, you might hear the telltale mechanical screech of tortillerías, the factories where machines churn out tortilla after tortilla. For a little less than $3, you can get about two pounds of fresh, delicious tortillas.
Marisma
If you like fried fish, you’ll love Marisma on Naranjo, almost at the corner of Venustiano Carranza. Located in the shade of two large ficus trees, this stand has a secret batter used for its fish tacos. You won’t forget the taste of this crunchy, salty batter on freshly caught fish. Make sure to try the salsa with cucumber as well.
Macareno
On the menu at Macareno (Venustiano Carranza 457) are tacos de nada, or “nothing tacos.” This doesn’t mean you get an empty plate. It means there’s nothing inside the taco. Instead, you’ll find the colorful ingredients sitting on top of the taco, like a tostada. This restaurant belongs to the same family as Birria Chanfay. The small, relaxed space is actually their former home, where the family of 16 lived for a time.
Mariscos Cisneros
If you head to Mariscos Cisneros (Aguacate between Venustiano Carranza and Lázaro Cárdenas) toward the end of your tour, you might think you’ve eaten enough. But the stand outside its sister restaurant has a seafood chile relleno that you will make you reconsider what it means to be full.
La Michoacana’s Facebook page
La Michoacana
At some point in your food tour, you might want to tap out, but save room for something sweet. The freezers at La Michoacana (Francisco Madero and Constitución) are stacked with a colorful array of ice pops made with fruit pulp and sugar. Choose from a wide array that includes chocolate with coconut, banana, or the mango and Tajín, where the chili-lime seasoning brings some heat to the cold.
Whether you eat tostadas by the pool at the Marriott or head into the heart of town for tacos and ice pops, the food of Puerto Vallarta is worth exploring. It’s a good reminder of what experienced travelers already know: The best way to discover the heart of a city is through its stomach.
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There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
Courtesy image
1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
Marius Bugge
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
Marius Bugge
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
Marius Bugge
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
Marius Bugge
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
Marius Bugge
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
Marius Bugge
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
Marius Bugge
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
Marius Bugge
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
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